Raspberry Red Velvet Bread Pudding Food

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RED VELVET BREAD PUDDING



Red Velvet Bread Pudding image

a recipe by Paula Dean. Last Christmas I made this & took it to my brothers home..we ALL loved this, it is rich, but not too, comforting, creamy,, cakey goodness!

Provided by MaMere

Categories     < 4 Hours

Time 2h

Yield 8 ramekins, 8 serving(s)

Number Of Ingredients 19

2 cups sugar
1/2 lb butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
3 cups half-and-half
3 large eggs
1 large egg yolk
1 pinch salt
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Greased 9 by 13 by 2-inch sheet pan.
  • In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
  • In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes.
  • Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.
  • Bread Pudding Mix:.
  • Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl. With an electric hand mixer in a large bowl, beat the cream cheese and sugar until smooth. Mix in the half-and-half mixture.
  • Place the red velvet cubes in a large baking dish or 8 individual ramekins. Add the pudding mixture to the dish. Make sure the cake cubes are completely covered. Bake for about 30 minutes, or until the pudding is set. Serve with ice cream.

Nutrition Facts : Calories 881, Fat 47.5, SaturatedFat 28.1, Cholesterol 266.4, Sodium 799.2, Carbohydrate 102.4, Fiber 1.2, Sugar 63.9, Protein 13.7

RED VELVET BREAD PUDDING



Red Velvet Bread Pudding image

Classic red velvet cupcakes get extra moist and flavorful when baked into a creamy bread pudding. You can start with cupcakes and frosting made from scratch as instructed below or use frosted cupcakes from the bakery.

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 16 servings

Number Of Ingredients 11

1/3 cup vegetable oil, plus more for greasing pan
One 16.5-ounce box red velvet cake mix
8 large eggs plus 2 large egg yolks
12 ounces cream cheese, softened
4 tablespoons unsalted butter, softened, plus more for greasing dish
1 cup confectioners' sugar
1 tablespoon plus 1 teaspoon pure vanilla extract
Fine salt
4 cups whole milk
1/4 cup granulated sugar
1 cup pecans

Steps:

  • Preheat the oven to 350 degrees F. Generously oil a 12-cup muffin pan.
  • Combine the cake mix, oil, 3 of the eggs and 1 cup water until smooth; divide among the muffin cups. Bake until a tester comes out clean, about 18 minutes. Cool in the pan for 5 minutes, then cool completely on a wire rack.
  • Meanwhile, beat the cream cheese, butter, confectioners' sugar, 1 teaspoon of the vanilla and a pinch of salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth.
  • Whisk the milk, egg yolks, granulated sugar, remaining 5 eggs and 1 tablespoon vanilla, and a pinch of salt in a large bowl until smooth.
  • Butter a shallow 3-quart baking dish. Cut the cupcakes in quarters and scatter half over the bottom of the dish. Dollop half the frosting over the cupcakes, then pour in half the custard mixture. Repeat the layering once. Cover and refrigerate at least 1 hour or overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Uncover the bread pudding and sprinkle the pecans on top. Bake until the top is golden brown and the center is set, about 1 hour. If the pecans start to burn, loosely tent the dish with foil. Cool completely on a wire rack.

RASPBERRY BREAD PUDDING



Raspberry Bread Pudding image

Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 9

4 cups 2-inch cubes day-old bread (5 to 7 slices)
1 cup raspberries
1/2 cup raisins
2 1/2 cups low-fat milk
1/2 cup fat-free cholesterol-free egg product
2 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
  • Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
  • Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg

INDIVIDUAL RASPBERRY BREAD PUDDINGS



Individual Raspberry Bread Puddings image

Provided by Stuart O'Keeffe

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/4 cup granulated sugar
1 loaf brioche or challah bread
3 medium eggs plus 2 egg yolks
3/4 cup light brown sugar
1 cup heavy cream
1 cup half-and-half
1 teaspoon vanilla extract
8 ounces fresh or frozen raspberries
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Steps:

  • For the bread pudding: Preheat the oven to 375 degrees F. Grease eight 6-ounce ramekins
  • with the butter and coat with the granulated sugar. Place the prepared ramekins on a baking sheet.
  • Cut the brioche loaf into cubes. Set aside.
  • Whisk together the eggs, egg yolks, brown sugar, cream, half-and-half and vanilla in a large bowl until well combined.
  • Toss the bread cubes into the egg mixture. Place a large spoonful of bread batter into the bottom of a ramekin, top with 2 to 3 berries (slightly push them into the mixture), then top with more batter and finally more raspberries. Repeat with the remaining ramekins.
  • Bake until the bread pudding has a slight bounce to it, 20 to 25 minutes.
  • Meanwhile, for the sweet cream: Combine the heavy cream, granulated sugar and vanilla in a cold large bowl and whisk until you achieve stiff peaks. Place in the fridge to keep cool.
  • Remove the bread puddings from the oven and let them cool down for a few minutes. Serve with a dollop of sweet cream.

RED VELVET PUDDING CAKE



Red Velvet Pudding Cake image

This is a recipe lent to me by my friend, a Pampered Chef representative. She uses this cake as a demo at her house for her parties. Chocolate cake with a "raspberry pudding." I think it is like eating a giant chocolate truffle!

Provided by Dawn399

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 11

1 (12 ounce) package whole frozen raspberries (not in syrup)
1 (18 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups water
1 (6 ounce) package raspberry gelatin powder
1 tablespoon cornstarch
2 ounces semisweet chocolate
powdered sugar
1 (16 ounce) container frozen whipped topping (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Lightly spray a rectangular baking pan with non stick cooking spray.
  • Spread raspberries evenly over bottom of pan.
  • Prepare cake according to package directions and pour batter over raspberries.
  • Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
  • Pour gelatin over cake batter.
  • Bake 40-45 minutes or until toothpick inserted in center comes out clean.
  • Chop chocolate up into small pieces and sprinkle over cake.
  • Dust with powdered sugar.
  • May serve with whipped topping.

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